Weeknights with Jenny

Roast Chicken Breasts with Mushrooms and Artichokes

By • April 23, 2012 • 34 Comments

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Chicken with Mushrooms and Artichokes

Some random things I love in my kitchen: old Randy Travis songs, gin, antique glasses full of gin,  artichokes, someone else folding the dish towels, shallots, toffee, coffee,  and drbabs' recipes. 

So look here friends: I hit a trifecta!

I have been trying, with only moderate success, to cook things on Sunday night that my husband and I can bring for sack lunch during the week. Partly this is to economize -- those $8 Indian food truck plate lunches and turkey in a pita add up fast -- and in part I do so because I’d much rather face my own chicken or pork tacos come 1 PM than a sad cup of soup from the Senate carry out, which diminishes me slightly as a human with every bite. 

So this week I am going to be pretty excited to dig into my purse and pull out a container of Roast Chicken Breasts with Mushrooms and Artichokes. This is your basic browned chicken, finished in the oven with a soft stock-infused sauce, given a fun twist with artichokes and the greatly underappreciated Worcestershire sauce. 

In fact, can we all stop here to have a moment of silence for this bottle of fun in your fridge, which predates the anchovy craze as a salt zapper, tastes great in burgers, lasts forever and is very, very hard to pronounce. 

By the time you have your chicken browned up and ready to go into the oven, you should have those shallots and mushrooms cut up (you can buy precut organic mushrooms if you’re really in a hurry; tell whatever would-be Tom Colicchio hanging around your kitchen to hush, or at least open you a beer) as well as your rosemary prepped and your lemons squeezed. If you want to use good jarred artichokes I am not telling your mama. 

I probably only had a cup of stock in the freezer; no matter my sauce came out perfectly. I think you can also make this sauce without flour but it will obviously be thinner -- a summer blanket for a plate still craving cashmere. 

All told this is a 30 minute commitment (closer to 15 or 20 if you use boneless breasts) and with a side of, let’s say a nice farro salad, and you’ll be the envy of your block. And tomorrow, your office. 

Roast Chicken Breasts with Mushrooms and Artichokes by drbabs

Serves 4

4 chicken breast halves, skin on, boned if you like
3 tablespoons olive oil
2 large shallots, chopped fine
8 ounces mushrooms, sliced (about 2 cups)
2 tablespoons all purpose flour
2 cups chicken stock or broth (Use your best chicken stock. You won't be sorry.)
1 1/2 cup frozen artichoke hearts (about 10), quartered, defrosted, and drained
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh rosemary
salt and fresh ground black pepper to taste
1 tablespoon butter (optional)

See the full recipe (and save it and print it) here.

Photo by James Ransom

Tags: Jenny's in the Kitchen, roast chicken, artichokes, mushrooms, chicken breast, everyday cooking

Comments (34)

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about 2 years ago Muse

I adore both artichokes and mushrooms, so I will be making this dish for dinner this week as well! Thank you for posting the recipe!

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about 2 years ago Muse

I adore both artichokes and mushrooms, so I will be making this dish for dinner this week as well! Thank you for posting the recipe!

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about 2 years ago nancy d.

Absolutely delicious and my family loved it!!! Always look forward to Jenny's recipes!

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about 2 years ago Jestei

very happy they liked it

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about 2 years ago Pegeen

Loved this : "I think you can also make this sauce without flour but it will obviously be thinner -- a summer blanket for a plate still craving cashmere." Perfecta.

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about 2 years ago Jestei

THANK YOU!

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about 2 years ago APS

Holy wow. This was amazing. This was the first recipe I've made on Food52 and it did not disappoint.

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about 2 years ago Jestei

oh i hope you make many many more!

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about 2 years ago Waverly

YUM, Jenny! Worst - a - shiiiire is how we say it.

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about 2 years ago Jestei

yes. thank you.

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over 2 years ago cookbookchick

btw, Worcestershire is made from anchovies, so it has that same umami hit as Asian fish sauce and.. anchovies! A bottle is always standing quietly at the ready on my refrigerator door.

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about 2 years ago Jestei

yes that is true i should have mentioned that.

Smokin_tokyo

about 2 years ago BoulderGalinTokyo

How interesting! This site sure surprises with new things to learn everyday.

Phoenix

over 2 years ago Phoenix Helix

Love, love, love Worcestershire. Grew up with it my Mom's beef stew & used it just last week in both a gazpacho & a wild rice salad

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about 2 years ago Jestei

i love it in beef stew too!

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over 2 years ago cookbookchick

First: Old Randy Travis -- yes indeed! (With or even without the gin.)
Second: The Senate takeout soup -- is it the quality of the soup that leaves you feeling diminished, or that it comes from the U.S. Senate? (They used to do that famous bean soup -- haven't been there lately.)
Third: "..a summer blanket for a plate still craving cashmere." What a great line -- a keeper!
Thanks, Jenny!

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about 2 years ago Jestei

i really don't care for senate bean soup. very salty. but i will join you for a gin and music!

Fb

over 2 years ago BlueKaleRoad

What a terrific recipe - drbabs can be counted on for good ones. Thank you for sharing this one. I'm sure you've been enjoying lovely lunches this week with your leftovers.

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about 2 years ago Jestei

drbabs is the best

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Once again, you made my day! Thank you, Jenny! (Blue Kale Road has some great recipes, too!)

Fb

about 2 years ago BlueKaleRoad

This was a terrific dinner last night (and my husband appreciated the leftovers for lunch today)! I used white wine in place of chicken stock since I had an open bottle in the fridge and am out of chicken stock in my freezer. It was delicious - next time I'll use chicken stock, but wine is a good sub. Thanks again!

Mcs

over 2 years ago mcs3000

You had me @ gin. Recipe sounds divine.

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about 2 years ago Jestei

its a good one and i hope you like it

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Frozen artichoke hearts are THE BEST!

Did someone say gin?

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about 2 years ago Jestei

I agree. And I can deal with some jarred too.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love how easy this is, and totally love worcestershire sauce with chicken. Perfect for brown bagging. This is wonderful and thank you for spotlighting this great recipe from drbabs!

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over 2 years ago Jestei

i hope you like it too!

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over 2 years ago bostongal

Just printed this out and will be making this for dinner this week. I adore artichokes myself so was pretty excited to see this recipe!!! Thanks & enjoy your lunch

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over 2 years ago Jestei

easy and delicious!

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

:) Thanks for making my day, sweet Jenny!

Lnd_jen

over 2 years ago lastnightsdinner

I found THREE bags of artichoke hearts in the freezer yesterday... we'll be making this this week!

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over 2 years ago Jestei

love it!!!!!!!!!!!

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over 2 years ago liamoran

My parents come home from a three week vacation overseas on Wednesday. I’ll be making this for their “welcome home tell me all about it and oh, did you bring me anything?” dinner.

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over 2 years ago Jestei

i hope they bring you good foreign food stuffs